In a large skillet over medium heat, melt 3 tablespoons of butter until bubbling. Add 1 cup of diced celery, 1 cup of diced onion, and 1 cup of diced mushrooms to the skillet. Sauté for about 5–7 minutes until softened.

Add 1 pound of crumbled pork breakfast sausage and cook for about 7–10 minutes until browned and cooked through.

Sprinkle in desired amounts of poultry seasoning, garlic powder, salt, and pepper. Stir well and let cook for an additional 2 minutes.

In a mixing bowl, combine 6-8 cups of cubed bread dumplings or French rolls. Pour the sautéed mixture over the bread base and mix gently.

Whisk together 2 eggs and 1 cup of milk, then gradually pour into the stuffing mixture, stirring gently.

Pour in 2-3 cups of chicken or turkey broth gradually, mixing as you go to ensure the mixture is damp but not soggy.

Transfer the mixture to a greased casserole dish. Preheat oven to 375°F and bake uncovered for about 45 minutes until golden brown.

Optional: Drizzle 2 tablespoons of melted butter over the top in the last 10 minutes of baking for a crispier top.